This chutney has an interesting and fun explosion of flavors, with that tang of lacto-fermentation we all love. It also calls for dried apricots, which can be found all year round in most grocery stores.
- 1 cup dried apricots, chopped
- 1 cup red onion, finely chopped
- 1 clove garlic, minced
- 1/3 cup raisins
- 1-inch piece fresh ginger, peeled and cut into strips
- 1/2 tsp. dried mustard
- 1/4 tsp. red pepper flakes
- 1/2 tsp. salt
- 1/2 cup water
- 1/3 cup apple cider vinegar
- 1 tsp. acid whey
- 1 apple, peeled and finely chopped
- Combine all ingredients except ginger in a medium bowl, and use a potato masher to pound and combine. Cover the bowl and let it set on the counter for 10 to 15 minutes, to let the flavors meld.
- Begin scooping the chutney into a clean quart jar, smashing it down randomly with a wooden spoon to bring the juices up. Slide the ginger strips in against the glass, trimming them to the top of the jar. Cover with an airlock lid and set out on a warm counter for 3 to 4 days, or until it starts to bubble.
- Remove ginger strips, cap tightly, and refrigerate.
This chutney will keep for 1 to 2 months if kept cold and covered when not in use.